No. 18 Taiwan Tea, also known as “紅玉 Ruby,” is a premium black tea developed in Taiwan. A cross between a Burmese large-leaf variety and native Taiwanese wild tea, it is mainly grown in Nantou’s Yuchi area. This tea is known for its bright golden-red liquor, rich body, and natural notes of cinnamon, mint, and honey-like sweetness. Its bold yet smooth flavor makes it a standout among Taiwan’s specialty teas.

Makaw is a traditional spice used by Taiwan's indigenous people, commonly known as mountain pepper due to its similarity to black pepper. We use the unique variety of Makaw native to Taiwan, which has a refreshing lemon fragrance, combined with woody and herbal notes, along with a mild spiciness and natural sweetness. This spice is widely used in Taiwan to enhance the flavor of meat dishes, adding depth and a distinct local touch, and is highly regarded in indigenous Taiwanese culture.

We’ve added Cinnamomum osmophloeum — a native cinnamon species from Taiwan’s mountain forests. Its leaves are rich in cinnamaldehyde, giving it a warm, spicy aroma. Because of this, Taiwanese cinnamon powder is made by grinding the leaves, resulting in a unique green color. This rare cinnamon is now a prized ingredient in teas, snacks, and wellness products, offering a flavor that’s both bold and deeply rooted in Taiwan’s heritage.